Keto Basil Pesto Cloud Bread Pizza with Sun‑Dried Tomatoes
"Imagine biting into a pizza that feels as light as a cloud yet delivers the bold, aromatic punch of fresh basil pesto. This Keto Basil Pesto Cloud Bread Pizza transforms the classic comfort food into a fluffy, low‑carb masterpiece perfect for dinner. The cloud bread base, made from airy egg whites, creamy cream cheese, and a pinch of cream of tartar, creates a tender crust that holds up to generous toppings without the carb overload of traditional dough. A vibrant pesto—blended with fragrant basil, nutty pine nuts, sharp Parmesan, and heart‑healthy olive oil—spreads across the surface, while a blanket of mozzarella melts into gooey perfection. Sun‑dried tomatoes add a tangy burst of flavor and a splash of color, making each slice a feast for the eyes and palate. Ready in under an hour, this recipe is ideal for busy weeknights or a relaxed weekend treat. Pair it with a crisp green salad for a balanced, satisfying meal that keeps you in ketosis while satisfying pizza cravings. Enjoy the guilt‑free indulgence of a true keto pizza night!"
Ingredients
Instructions
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a clean bowl, whisk the egg whites and cream of tartar until stiff peaks form.
In a separate bowl, beat the whole eggs and cream cheese together until smooth; fold this mixture gently into the whipped egg whites.
Spread the batter onto the prepared sheet, shaping a 10‑inch circle about ½‑inch thick.
Bake for 12‑15 minutes, until the cloud bread is lightly golden and set; remove from oven and let cool slightly.
While the base bakes, combine basil, olive oil, Parmesan, pine nuts, salt, and pepper in a food processor; pulse until a smooth pesto forms.
Spread the pesto evenly over the baked cloud bread, then top with shredded mozzarella and chopped sun‑dried tomatoes.
Return to the oven and bake for an additional 5‑7 minutes, until the cheese melts and bubbles.
Slice, serve hot, and enjoy your fluffy keto pizza!
Gather Ingredients
Step by Step
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a clean bowl, whisk the egg whites and cream of tartar until stiff peaks form.
In a separate bowl, beat the whole eggs and cream cheese together until smooth; fold this mixture gently into the whipped egg whites.
Spread the batter onto the prepared sheet, shaping a 10‑inch circle about ½‑inch thick.
Bake for 12‑15 minutes, until the cloud bread is lightly golden and set; remove from oven and let cool slightly.
While the base bakes, combine basil, olive oil, Parmesan, pine nuts, salt, and pepper in a food processor; pulse until a smooth pesto forms.
Spread the pesto evenly over the baked cloud bread, then top with shredded mozzarella and chopped sun‑dried tomatoes.
Return to the oven and bake for an additional 5‑7 minutes, until the cheese melts and bubbles.
Slice, serve hot, and enjoy your fluffy keto pizza!